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Jiang Yan Lou (Xin Cheng Tech Park, Shun Yu Building Branch)

江浙菜 · ⭐ 4.9

5th Floor, Shunyu Building, No. 19 Bailongjiang East Street

Dishes

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  Pineapple Shrimp Balls

  Pineapple shrimp balls is a dish made with fresh shrimp and pineapple. Shrimp is marinated and stir-fried until tender, then mixed with pineapple chunks and seasonings for a sweet-sour flavor and rich texture.
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  Braised Chicken Feet with Fresh Abalone

  A refined Cantonese dish featuring chicken feet and fresh abalone slowly braised together for a rich, savory flavor.
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  Southern Guangdong Steak Cubes

  A Cantonese dish featuring tender beef cubes stir-fried with onions and bell peppers, seasoned with soy sauce and oyster sauce.
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  Four Seasons Handmade Lion's Head Meatballs

  A traditional Chinese dish made with minced pork shaped into large meatballs and slowly stewed until tender, offering a rich, savory flavor.
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  Special Salted Duck

  A specialty duck dish made by marinating and slow-cooking duck in a seasoned brine, resulting in tender, flavorful meat with a savory taste.
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  Premium River Puffer Fish Buddha Jump Over the Wall

  A luxurious dish featuring river pufferfish and premium ingredients like abalone, sea cucumber, scallop, and bird's nest, slow-cooked to perfection for rich, savory flavor.
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  Braised Abalone Rice in Stone Pot

  Braised abalone served over rice in a hot stone pot, infused with savory broth and vegetables.
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  Young Watercress Stir-fried Pufferfish

  Fresh young watercress stir-fried with pufferfish. The tender pufferfish meat pairs perfectly with the crisp, fresh flavor of watercress. Requires careful preparation to remove toxins.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Soft Eel Stir-Fry

  Soft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
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  Crispy Smoked Fish

  A classic Chinese dish made by marinating and deep-frying fish, then glazing it in a sweet-savory smoke sauce for a crispy, flavorful result.
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  Aged Shaoxing Wine-Steamed Six-Month-Old Crabs

  Aged Shaoxing Wine-Steamed Six-Month-Old Crabs is a dish made with six-month-old crabs and aged Shaoxing wine. The crab meat is tender, and the wine aroma is rich.
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  Fresh Chili Open-Fire Large Mandarin Fish

  Fresh large mandarin fish roasted in an open oven, served with fresh red chili, ginger, garlic, and seasonings. Crispy skin, tender flesh, rich spicy aroma, highlighting Sichuan flavor profile.
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  Goose Liver and Lotus Root Dumplings

  Lotus root slices stuffed with goose liver pâté, deep-fried until golden and crispy, offering a rich, savory flavor with a delicate crunch.
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  Black Pepper Beef Cubes

  Tender beef cubes stir-fried with black pepper sauce, delivering a rich, savory flavor and juicy texture.

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